The Butterfinger frosting on these Butterfinger Crunch Brownie Cups is made out of a magical combination of melted candy corn and peanut butter that somehow tastes EXACTLY like Butterfinger. A perfect Halloween dessert.
Halloween, similar to Christmas, is a very magical holiday. Wizards, vampires, spooky things.
In this case, our magic is mixing candy corn and peanut butter and having it taste exactly like Butterfinger. You might know that already, it’s kind of been common knowledge for a while, but my mind will never stop being blown by it. It’s so cool.
Molly and I agreed that the frosting on these Butterfinger Crunch Brownie Cups is in our top five-to-ten frostings list. Right up there with Joy’s Best Chocolate Buttercream and this Oreo frosting and The Cake Mix Doctor’s classic peanut butter frosting.
It might be a kind of novelty frosting, and the ingredients are very seasonal, but it should definitely be kept in the arsenal for all times of year. No one would expect you to whip out Butterfinger frosting in the middle of February, but they would definitely thank you.
I would thank you. I would thank anyone who makes and gives me the spreadable nectar that is this frosting.
You could put this frosting on anything or just eat it with a spoon (which Molly and I may have done when the brownies got stale…). We recommend baking these brownies into mini muffins tins and then topping them with a generous swirl of this frosting to make Butterfinger Crunch Brownie Cups.
Or if you need to whip up some Halloween goodies in a pinch for a last-minute party or just to nom on while you watch Halloween movies into the night, you can just use brownie mix and regular cornflakes to get the same effect!
-Audrey
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PinIngredients
Butterfinger Crunch Brownie Cups
- One box brownie mix, baked in mini cupcake tin
- One batch of Butterfinger Buttercream
Butterfinger Buttercream
- 1/2 cup milk
- 1–1/2 cups candy corn
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup peanut butter, creamy
- 3 – 4 cups powdered sugar
Instructions
- In a saucepan over low heat, combine candy corn and milk. Melt the candy corn, stirring occasionally, until it’s completely dissolved and mixture is thick enough to coat the back of a spoon. Let cool to room temperature. This will yield 1 cup.
- In a large bowl, cream together butter and peanut butter. Add 2 to 3 cups of powdered sugar. Gradually add candy corn mixture until desired consistency is achieved. (I only used about 1/2 of the candy corn mixture.) Add more powdered sugar if necessary.
- Frost cooled brownie cups.